Abstract
Fondants and creams are sugar confectionery products which contain mixed sugars held in two phases. The sugar crystals which constitute the solid phase, are dispersed in a high sugar solids syrup. Fondants and creams are similar in composition though creams contain slightly higher residual water and a greater proportion of doctor solids. Five recipes for these products are given in Table 53 overleaf.
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© 1973 R. Lees and E. B. Jackson
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Lees, R., Jackson, E.B. (1973). Fondants, Creams and Crystallised Confectionery. In: Sugar Confectionery and Chocolate Manufacture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-1495-0_11
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DOI: https://doi.org/10.1007/978-1-4684-1495-0_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4684-1497-4
Online ISBN: 978-1-4684-1495-0
eBook Packages: Springer Book Archive